We have a cookout to go to on Saturday.... Ideas for desserts?!

We have a cookout to go to on Saturday.... Ideas for desserts?

Looking for a unique and really good dessert that i can make for a cookout on Saturday.... Please include the recipe if you have one!! Thanks in advance.. :)

If you're cooking dessert at the cook out here are several from my cookbook. All the recipe's are for use in camp Dutch ovens (the ones with legs) Good Luck and Have Fun!!!

Upside-down Apple Tart

7 Tbs. unsalted butter sliced into ?” pieces
? c. sugar
4 ? lbs. (10) Granny Smith apples or other tart apples, peeled, cored, and cut in ?
? package (17 1/2oz. size) frozen puff pastry
1 c. heavy whipping cream

Place the butter pieces into the bottom of a 10” Dutch oven. Sprinkle the sugar over the butter. Arrange the apples, standing upright in oven. Cook over medium high heat, uncovered until
sugar is golden brown and caramelized, about 15 to 20 minutes.
Remove from heat.

On a floured surface, roll out pastry to an even 1/8” thickness. Cut out a scant 10” circle and place on top of apples. Do not overlap the pastry over the edges of the Dutch oven. Prick pastry with a fork. Cover and bake at 375o for 20 to 25 minutes until the pastry is golden brown. Carefully invert the Dutch oven onto a
rimmed serving platter. Serve warm with cream drizzled over the top of each serving. I like lots of cream with about 1 tsp. vanilla added and mixed into the cream


Upside-down Chocolate Cherry Surprise
David Herzog

1 15 oz. can Bing cherries
1 box devils food cake mix
? c. pecans, chopped
1 tsp. almond extract
? c. cherry flavored cola

Open the can of cherries and carefully stir in the almond
extract. In a well oiled, preheated 10” Dutch oven, pour the cherry almond mixture. Sprinkle the cherries evenly with the pecans.
Sprinkle the cake mix over the cherries and pecans, then
pour the cola over the cake mix as evenly as possible. Bake 35 minutes or until you can smell it. Turn out onto a 12” Dutch oven lid on a lid trivet. Serve hot.
Serves 2 hungry hunters or 6 well fed campers


Beaver Creek Apple Cake

1 box apple spice cake mix
1 cup from a 6 pack of Motts apple sauce with cinnamon or 1
package MRE apple sauce
2 eggs
? c. warm water
? c. powdered coffee creamer
1/3 + ? c. butter melted

Preheat a well oiled, 10” Dutch oven. In a large bowl, mix
together cake mix, apple sauce, eggs, and 1/3 c. butter. Mix together water and creamer, add to cake mix, stir well, until smooth.
Pour batter into warmed Dutch oven, cover and bake 30
minutes at 350o, or until you can smell the cake. Turn cake out of Dutch oven and drizzle ? c. melted butter over cake. Serve hot. Serves 6 to 8


2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan

1 large can sliced peaches, undrained
1 box spice cake mix
? can lemon-lime soda (Sprite or 7-Up)

In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ? of a can of soda over the cake mix. Cover and bake at 350o for about 35 to 45 minutes.
Serves 6 to 8


Chipotle Apple Pecan Cake

3 cups all purpose flour
2 tsp. cinnamon
1 ? tsp. nutmeg
1 tsp. baking soda
1 tsp. chipotle pepper powder
? tsp. ground ginger or 1 tsp. fresh grated
? tsp. white pepper
? tsp. kosher salt
1/8 tsp. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped

Spicy Caramel Glaze

? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp. ground chipotle powder
1 tsp. vanilla

Lightly butter and flour a 10” Camp Chef UDO (ultimate
Dutch oven) or use a 10” bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving. Serves 16


Sugar-free Rhubarb Crisp

6 cups rhubarb, diced
1 ? cups xylitol or Splenda? brand sweetener, divided
3 Tbs. water
1 cup flour
1 tsp. cinnamon
? tsp. salt
? cup butter, softened

In a Dutch oven, combine rhubarb, 1 cup Splenda? and
water. In a medium bowl, combine flour, cinnamon, salt, and butter. Mix by hand until crumbly. Bake at 350° for about 1 hour until bubbly. Serves 8

Dutch Oven Style Spumoni Ice Cream
David Herzog

1 package pistachio instant pudding (3.4 oz.)
1 package chocolate instant pudding (3.4 oz.)
1 package vanilla instant pudding (3.4 oz.)
For each package of pudding:
2 c. milk
? c. sugar
1 egg
? tsp. lemon juice
1 can evaporated milk (12 oz.)
1 c. heavy whipping cream
For pistachio flavor:
? c. pistachio nuts, shelled and chopped
For strawberry flavor
? cup strawberry flavored Nestlie’s Quick or similar
1/8 tsp red food coloring
? c. dehydrated cherries

3 10” Dutch ovens, chilled in ice and rock salt, one for each flavor

Pack the Dutch ovens in ice layered with rock salt within ? inch from the top of the oven.
For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add to pudding mixture.
Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; stir. Cover with lid.
Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 minutes. Total freezing time, about 90 minutes, or longer if it’s hot out. May be eaten soft but more time is needed for a harder product. When frozen, combine all 3 flavors and lightly swirl together just before serving. Or, layer in another Dutch oven like a cake. Serves 24 to 30